Pulse all ingredients in a food processor. The mix should stick together when pressed between your fingers. Press into a lined tin and freeze to set.
Using a food processor puree the dates with warm water. Add coconut oil, maple syrup, vanilla essence and salt. Combine thoroughly in the processor. Stir in the chopped peanuts. Press the caramel evenly onto your base and return to the freezer.
In a high speed blender/nutribullet, blitz cashews with water until smooth.
Add maple syrup and coconut oil. Blend until combined.
Add cacao and blend until evenly mixed.
Spread the chocolate mix onto the peanut caramel. Sprinkle with some crushed peanuts and cacao nibs.
Return to the freezer for 4-5 hours to set. Serve as required.
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